Ingredients
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1/4 cup slivered almonds
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1/4 cup firmly packed brown sugar
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3 tablespoons all-purpose flour, divided
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2 tablespoons butter or 2 tablespoons margarine
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1/2 cup uncooked oats
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2 cups all-purpose flour
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1/2 cup sugar
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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2 teaspoons grated fresh lemon rind
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3/4 cup buttermilk
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1/4 cup oil
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1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
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1 large egg
Instructions
- PULSE almonds 2 or 3 times in a blender or food processor until chopped.
- Add brown sugar and 1 tablespoon flour; process 5 seconds.
- Add butter; pulse 5 or 6 times or until mixture is crumbly.
- Stir in oats; set aside.
- COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
- WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
- TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.
- Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
- BAKE at 400° for 15 to 20 minutes or until golden brown.
- Remove immediately from pans, and cool on wire racks.